Home January 2016 - Chef to Chef
January 2016 - Chef to Chef
Now's the time when everyone seems to be pulling out their crystal balls for the year ahead. Should you act on these predictions? Chances are, you already have.
By cooking sous vide, club chefs can improve consistency, quality and speed of service throughout their operations.
Coffee is trending—especially with older members.
Cherokee Town & CC’s Executive Pastry Chef Alex Hwang shares her top tips for banquet-style desserts.
When featuring game meats, club chefs showcase their culinary bandwidth.
At Topeka Country Club, a cup of soup is never enough.
Recipe courtesy of California Walnuts
Recipe courtesy of The National Honey Board
Recipe courtesy American Lamb Board
Winged Foot GC has elevated its culinary profile to match the club’s storied golf reputation.
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